Awesome addition to my bread baking! A heavy substantial pot. Every bit as nice and great quality as my LeCreset dutch ovens which were hundreds of $'s. Can't believe they can make and sell it at such an incredibly low price. Was even on sale, under $40!

Makes my bread perfectly baked !!!

I was surprised at how heavy duty this was. We bought a bread making for beginners book and then got this. First loaf came out perfect! Crisp on the outside and soft inside. I’ll be happy to start having bread that isn’t full of preservatives. It came very well packaged. But surprised that there were no instructions inside - had to find info online .

This Baker is beautiful and perfect for sourdough! It is versatile and big enough to bake a whole chicken as well.

Love it, its beautiful, works great, very heavy. Would recommend a treat for yourself or a nice gift as i did to my daughter, she lives it too :)...

Bought to bake my sour dough bread in and it is perfect. Its beautiful to look at and very heavy, comparable to the super expensive brand but cost pennies in comparison.

This works wonderful for sourdough loaves and has been very easy to clean. The color is also vibrant and beautiful. Love using this, and the price is really the best I have found for a bread oven.

Beautiful dark burgandy color. Not as heavy as my regular cast iron which makes it easier on my back since my oven is so low to the floor. Bakes great sourdough.

First try at using a Enamel Cast Iron Bread Oven - 'tight-sealing lid helps trap steam, simulating the conditions of professional bread ovens'. Simple white bread - the result is just what I was hoping for. Preheated the cloche in the oven while the shaped loaf was rising. Removed from oven to load the dough. Then cooked 25 minutes, removed lid to brown for 10 minutes.

Nice looking. Convenient handle. However, description says temps to 450. Not great for sourdough as most recipes require an hour preheat at 500 degrees F. The white will darken and time will tell if the enamel actually holds up. Also, oddly, the distribution of heat after initial covered bake shows uneven browning forcing me to rotate the pan and losing heat even after trying convection to resolve this issue. Going back to my trusted Lodge cast iron as it tolerates higher heat and browning is consistent without having to rotate. Just doesn't have a nice handle on the top.